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GB/T 21924-2008: Wheat gluten
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| GB/T 21924-2008 | English | 139 |
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Wheat gluten
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GB/T 21924-2008
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Basic data | Standard ID | GB/T 21924-2008 (GB/T21924-2008) | | Description (Translated English) | Wheat gluten | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X11 | | Classification of International Standard | 67.060 | | Word Count Estimation | 6,663 | | Date of Issue | 2008-05-27 | | Date of Implementation | 2008-10-01 | | Quoted Standard | GB 1351; GB 1355; GB 2715; GB/T 5490; GB 5491; GB/T 5497; GB/T 5505; GB/T 5511; GB/T 5512; GB 7718; GB 13078; GB/T 17109 | | Regulation (derived from) | National Standard Approval Announcement 2008 No.9 (Total No.122) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the terms and definitions related to gluten, quality requirements, test methods, inspection rules, judgment rule, label logo and packaging, storage and transportation requirements. This standard applies to the use of a variety of craft items extracted from wheat gluten. | GB/T 21924-2008: Wheat gluten---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Wheat gluten
ICS 67.060
X11
National Standards of People's Republic of China
Gluten
Posted 2008-05-27
2008-10-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This part of the standard indicators of reference to international standards of the Codex Alimentarius Commission "wheat protein products (including wheat gluten)" (Codex
Stan163-1987, Rev. 1-2001) developed.
Appendix A of this standard is a normative appendix.
The standard proposed by the National Food Authority.
This standard by the National Standardization Technical Committee OILS.
This standard was drafted. Academy of State Grain Bureau, Tian Guan Enterprise Group Limited.
The main drafters of this standard. Sun Hui, Jiang Weili, Huangxing Feng, Zhang Xiaoyang, Zhao Haijun, Guo Kai, Su Guohong.
Gluten
1 Scope
This standard specifies the terms and definitions of the wheat gluten, quality requirements, test methods, inspection rules, decision rules, and the identification tag
Packaging, storage and transportation requirements.
This standard applies to the use of a variety of craft items extracted from wheat gluten.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB 1351 Wheat
GB 1355 wheat flour
GB 2715 food hygiene standards
GB/T 5490 grain, oilseeds and vegetable oils test general rules
GB 5491 grain and oilseeds testing for sampling, and sample method
GB/T 5497 grain and oilseeds - Determination of water test
GB/T 5505 grain and oilseeds testing - Determination of ash
GB/T 5507 grain and oilseeds test powder fineness degree assay
GB/T 5511 grain and oilseeds crude protein assay test
GB/T 5512 grain and oilseeds fat test assay
GB 7718 pre-packaged food labels General
GB 13078 standard feed hygiene
GB/T 17109 Food sales package
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Wheat or wheat flour as raw material, after which the starch or other carbohydrates and other non-protein components isolated wheat protein
product. After hydration it is highly viscoelastic, also known as vital wheat gluten flour.
3.2
Grams per hundred grams of wheat gluten to absorb moisture.
4 quality requirements
4.1 Requirements for raw materials
Wheat as a raw material shall comply with the provisions of GB 1351, wheat flour shall comply with the provisions of GB 1355.
4.2 Sensory requirements
Pale yellow powder, no sour, no smell, no impurities, non-stick hand.
4.3 Quality Index
Gluten quality indicators in Table 1.
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